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Pineapple Muffins!! (low-fat)

I made a very yummy sweet and sour stir-fry for dinner last night; the point of me telling you this is that it had fresh pineapple in it. The reason for me stating this is- I didn’t need a whole pineapple.

I remembered this recipe that I pulled out of the YOU magazine (4 March 2012) that comes every Sunday in the Daily Mail. These are made without butter and egg yolks so they are semi-healthy for you!! Do I dare call them low fat?

They are very moist and dense and will keep for a couple days according to the article. My Mini-Baker didn’t really like them because they do have a different texture. I really enjoyed them though, even if they can only be eaten one at a time! This recipe makes 10 ‘buns.’ Enjoy!!

200g plain flour

1 ½ tsp baking powder

100g golden caster sugar

200g trimmed and diced pineapple flesh

100ml apple juice

3 medium egg whites (large in the US)

1 tsp vanilla extract

finely grated zest of one lemon (I left this step out as my husband is citrus intolerant)

50g of dried sour cherries or raisins

vegetable oil for brushing (I used sunflower oil)

125g apricot jam

poppy seeds for sprinkles

Pre-heat the oven to 200C/180C fan/gas 6 and prepare your muffin tin

Mix the flour, baking powder, and sugar together in a large bowl.

Mash the pineapple in a food processor or as I did with my stick blender thing that I used to make baby purees’- it shouldn’t be liquid but a puree with texture.

Add all the wet ingredients to the dry. Pineapple, juice, egg whites, vanilla, and zest. Stir until just combined.

Fold in the cherries or raisins.

The mixture is very sloppy so you will need to brush the inside of your paper cases with a little veggie oil.

Carefully spoon the mixture into the cases. I used an ice cream scoop. You can fill them up (not to the top) because they won’t raise much.

Bake for 20-25 minutes, until the tops are a light golden brown and they are slightly raised.

While they are cooling- gently heat the jam in a saucepan and once loosened sieve into a bowl. Then brush the tops of each bun with the jam to glaze them.

Sprinkle the poppy seeds over the tops and leave to set for 30 minutes to allow the glaze to set.